Australian Resilience - Beer Recipe - Brewer's Friend

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Australian Resilience

157 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 62% (brew house)
Hop Utilization: 85%
Calories: 157 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Wednesday January 15th 2020
1.048
1.009
5.1%
28.5
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 87%
1 lb Briess - Goldpils Vienna Malt1 lb Goldpils Vienna Malt 36.8 3.5 8.7%
0.50 lb American - Wheat0.5 lb Wheat 38 1.8 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Mosaic0.25 oz Mosaic Hops Leaf/Whole 12.5 First Wort 0 min 12.26 2.6%
0.25 oz Simcoe0.25 oz Simcoe Hops Leaf/Whole 12.7 Boil 60 min 11.33 2.6%
0.25 oz Loral0.25 oz Loral Hops Pellet 11.75 Boil 15 min 2.8 2.6%
0.63 oz Mosaic0.625 oz Mosaic Hops Pellet 12.5 Whirlpool at 160 °F 15 min 2.13 6.6%
5 oz Mosaic5 oz Mosaic Hops Pellet 12.5 Dry Hop 8 days 52.6%
3.13 oz Cascade3.125 oz Cascade Hops Pellet 7 Dry Hop 8 days 32.9%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 124 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Suggested Calcium additions 2:1 ratio Calcium Chloride to Calcium Sulphate
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.8 gal Broadly - Mash at 65-69c for Sacc rest - Liquor to grain ratio 2.4/3.0 : 1 Mash pH 5.2-5.4 *(mash system and capability dependent) Strike 158 °F 153 °F 60 min
Starting Mash Thickness: 2.7 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.7 qt/lb 7.76 31.1  
Mash volume with grains 8.68 34.7  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 0.98 g | 3.9 qt) 0.93 3.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.05 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 5.52 g | 22.1 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.78 g | 23.1 qt) 5.5 22  
Total: 8.69 34.8
Equipment Profile Used: System Default
 
Notes

http://resilience.beer/

RESILIENCE PALE ALE
The intention of this recipe is to brew a clean, quaffable beer that is pleasantly hoppy
and interesting without being intimidating.
We want this beer to have broad appeal for generous, kind hearted Aussie (and
international) beer lovers right across the spectrum and inclusive of those folks who are low
or non craft drinkers wishing to support this fantastic cause with a delicious beer or two.

Suggest procedure:
• Broadly - Mash at 65-69c for Sacc rest - Liquor to grain ratio 2.4/3.0 : 1 Mash pH
5.2-5.4 *(mash system and capability dependent)
• The aim is to create mash profile that will target approx 78-80% apparent attenuation
and desired ABV. The idea is that individual brewers will adopt the mash profile that
will works best on their own system to deliver the targets above regardless of their
own mash systems and capability.
o For example - step mashers v single infusion, stirred mash/mash mixers v
mash lauter systems, base malt fermentability and attenuation limits, liquor to
grain ratios etc, local water profile. You will know best how to create the mash
profile on your own kit to give the desired results.

• Suggested Calcium additions 2:1 ratio Calcium Chloride to Calcium Sulphate
o i.e. 150g CaCl 50g Caso4 (adjust to suit usual mash profile & pH targets
etc.)

Suggested Kettle Additions:
• Calcium Chloride and Calcium Sulphate at start of boil as is (or if) appropriate for
local water profile to have 5.1-5.2 post boil pH.
• Antifoam (if part of normal regime) at your brewery’s usage rates at start of boil
• Kettle finings (whirlfloc, etc) at your brewery’s usage rates 5 minutes before end of
boil

Ferment at 19c for 5-7 days (approx 3-4 plato), then raise to 21c for Diacetyl rest. Yeast off
tank bottom at approx day 8-10 then dry hop the blend above. Hold warm at D/Rest temp for
3-4 days prior to chill back.

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  • Last Updated: 2020-01-15 22:46 UTC